Asian Noodle Salad

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I made this Asian noodle salad for lunch today. Yum! I love noodles! I would typically make something like this with rice vermicelli noodles, but today I used somen noodles and thought they were pretty awesome. Angel hair pasta would probably be fine too. I used green cabbage, but red cabbage would add nice color to the mix. You can make this salad a couple of hours ahead of time, but after too much time the noodles will become soggy. This salad is definitely best eaten the day it is made. For something a little more substantial, try tossing in shredded cooked chicken.

 Asian Noodle Salad

4 ounces noodles (your choice)
1 clove garlic, finely minced
1/4 cup rice vinegar
1/4 cup fish sauce
2 tablespoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 small head cabbage, cored, thinly sliced
1 cucumber, peeled, seeded, thinly sliced
2 carrots, peeled, shredded
2 jalapenos, seeded, minced
1/4 cup fresh cilantro leaves, chopped
crushed peanuts

Cook noodles according to package instructions. When noodles are done, drain in a colander and rinse with cold water. Let noodles sit in the colander to drain completely.

Combine minced garlic, rice vinegar, fish sauce, sugar,  soy sauce, and sesame oil in a small bowl. Set aside.

Combine drained noodles, cabbage, cucumber, carrots, jalapeno, and cilantro. Pour dressing over the mixture and toss to combine. Serve noodle salad topped with crushed peanuts.


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